Charbroiled Yellowtail Collar, Served w/ Ponzu Sauce, Lemon, Salt & Pepper

Hamachi Kama

Fried Half Avocado Stuffed w/ Spicy Tuna, Crab Mix, Served on Spring Mix, Topped w/ Spicy Mayo, Eel Sauce

Avocado Bomb

(4pc) California Roll, Vegetable Tempura, Steamed Rice, & Spring Roll (Served with Soup & Salad) **Upgrade to Fried Rice + $3**

Bento Box

Served with Onion Soup, House Salad, 2 Shrimp Appetizers, Assorted Vegetables, and Steamed Rice **Upgrade to Fried Rice + $3**

Teppanyaki Dinner

(4pcs) California Roll, Kimchi, Vegetable Tempura, Steamed Rice, & Spring Roll (Served with Soup & Salad)

BBQ Bento Box

$18 Includes all of the following: 4pcs of California Roll Your Choice of Miso Soup or Salad Your Pick of 4pcs of Nigiri (Sub Sashimi +$5)

Sushi Lunch Special

Battered and Fried Zucchini, Mushroom, Onion, Sweet Potato, Bell Pepper, Asparagus, and Broccoli, Served w/ Tempura Sauce

Vegetable Tempura

New York Steak cooked at your preferred temperature, Sunny Side up Egg, Udon Noodles, Served on a Sizzling plate, Topped with our Special Garlic, Soy, Black Pepper Sauce (Served with Soup or Salad)

Sizzling Steak Special

Choice of Cooking: Stir-Fried or Noodle Soup Choice of Noodles: Soba (thin buckwheat) or Udon (thick flour) **Each Additional Meat + $5**

Japanese Style Noodles

Battered and Fried Tofu, Topped w/ Teriyaki Sauce

Agedashi Tofu

6 Pork & Vegetable Potstickers, Served w/ our Garlic Soy Sauce

Gyoza

4 Halves Stuffed w/ Spicy Tuna, Cream Cheese, Topped w/ Eel Sauce

Fried Jalapenos

Fish Broth with Seaweed, Tofu, and Green Onion

Miso Soup

Tempura Ice Cream

Stir Fried White Rice, with Garlic Butter, Finely Diced Onions, Carrots, and Eggs **Each Additional Meat + $5**

Fried Rice

4 Battered and Fried Shrimp, Served w/ Tempura Sauce

Shrimp Tempura

Teppanyaki Combination

Seaweed Salad

Battered and Fried, Served w/ Ponzu Sauce

Fried Soft Shell Crab

Charbroiled Salmon Collar, Served w/ Ponzu Sauce, Lemon, Salt & Pepper

Salmon Kama

Fried Popcorn Shrimp, Served w/ Pineapple, and Mayonnaise Based Sauce

Pineapple Shrimp

Mochi Ice Cream

Small cubes of Tuna, Cucumber, Gobo, Mixed in Poke Sauce

Tuna Poke

Fried Salt and Pepper Squid Slices, Served w/ Katsu Sauce

Tempura Calamari

Rinse the hamachi kama under cold water and pat it dry with paper towels. Season both sides with salt and black pepper.

Prepare the Hamachi Kama

Preheat your grill or charbroiler to medium-high heat.

Preheat the Grill

Place the seasoned hamachi kama on the grill. Cook for about 4-5 minutes on each side, or until the flesh is opaque and easily flakes with a fork.

Grill the Hamachi Kama

Remove the hamachi kama from the grill and let it rest for a minute. Cut the lemon in half.

Prepare the Serving

Serve the grilled hamachi kama with ponzu sauce for dipping and lemon halves for squeezing over the top.

Serve

Hamachi Kama (Yellowtail Collar)

Ponzu Sauce

Lemon

Salt

Black Pepper

Cut the avocados in half, remove the pit, and scoop out a small amount of flesh to create space for the filling.

Prepare the Avocados

In a bowl, combine spicy tuna mix, crab meat, salt, and pepper. Mix well.

Make the Filling

Fill each avocado half with the spicy tuna and crab mixture, pressing down gently to pack it in.

Stuff the Avocados

Set up a breading station with three bowls: one with flour, one with beaten egg, and one with panko breadcrumbs.

Prepare for Frying

Dredge each stuffed avocado half in flour, then dip into the egg, and finally coat with panko breadcrumbs.

Bread the Avocados

Heat vegetable oil in a deep pan over medium heat. Fry the breaded avocados until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Avocados

On a plate, arrange the spring mix. Place the fried avocado bombs on top and drizzle with spicy mayo and eel sauce. Serve immediately.

Avocados

Spicy Tuna Mix

Crab Meat

Spring Mix

Spicy Mayo

Eel Sauce

Panko Breadcrumbs

Flour

Vegetable Oil

Pepper

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, mix rice vinegar, sugar, and salt into the warm rice. Let it cool slightly.

Prepare Sushi Rice

Lay a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving an inch at the top. Place slices of cucumber, avocado, and crab meat in the center. Roll tightly and slice into pieces.

Assemble California Rolls

Cut assorted vegetables into bite-sized pieces.

Prep Vegetables

In a bowl, mix tempura batter mix with cold water until smooth.

Make Tempura Batter

Heat oil in a deep pan. Dip vegetable pieces in batter and fry until golden. Drain on paper towels.

Fry Vegetables

In a pot, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.

Cook Rice

In a bowl, mix shredded cabbage, julienned carrots, and bean sprouts. Add soy sauce and mix well.

Prepare Filling

Place a spring roll wrapper on a flat surface. Add a small amount of filling and roll tightly, sealing edges with water. Fry in hot oil until golden brown.

Assemble Spring Rolls

Boil water and stir in miso soup mix. Simmer for a few minutes.

Make Miso Soup

Serve mixed greens with sesame dressing on the side.

Prepare Salad

Sushi rice

Nori sheets

Cucumber

Avocado

Crab meat (or imitation crab)

Rice vinegar

Sugar

Assorted vegetables (e.g., sweet potato, zucchini, bell pepper)

Tempura batter mix

Cold water

Vegetable oil (for frying)

White rice

Water

Spring roll wrappers

Cabbage (shredded)

Carrots (julienned)

Bean sprouts

Soy sauce

Miso soup mix

Mixed greens

Sesame dressing

In a pot, melt the butter over medium heat. Add chopped onion and sauté until translucent.

Sauté Onion

Pour in the beef broth and soy sauce, bring to a simmer, and cook for 10 minutes.

Simmer

Garnish with chopped green onions before serving.

Garnish

In a bowl, combine mixed greens, sliced cucumber, and diced tomato. Toss with dressing.

Mix Salad

In a pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.

Sauté Garlic

Add shrimp, lemon juice, and cook until shrimp is pink and cooked through.

Cook Shrimp

In a teppanyaki grill or large skillet, melt butter. Add assorted vegetables and soy sauce, stir-frying until tender.

Cook Vegetables

Push the vegetables to the side, crack eggs into the pan, and scramble until cooked.

Scramble Eggs

Serve with steamed rice or upgrade to fried rice as desired.

Serve Rice

In a skillet, heat oil and add cooked rice. Stir in soy sauce and sauté.

Fry Rice

Add green onions and scrambled eggs, mixing well before serving.

Finish Fried Rice

Onion

Butter

Beef Broth

Soy Sauce

Green Onions

Mixed Greens

Tomato

Salad Dressing

Shrimp

Garlic

Olive Oil

Lemon Juice

Assorted Vegetables (Bell Peppers, Zucchini, Mushrooms)

Steamed Rice

Eggs

Cooked Rice

Rinse sushi rice under cold water until the water runs clear. Cook rice according to package instructions. Once cooked, mix in rice vinegar and let it cool.

Lay a nori sheet on a bamboo mat. Spread a thin layer of sushi rice over the nori, leaving a small margin at the top. Arrange crab stick, avocado, and cucumber in a line at the bottom. Roll tightly using the mat, then slice into 6 pieces.

Make California Rolls

If using store-bought kimchi, simply place it in a serving bowl. If homemade, prepare and let sit for at least a day to ferment.

Prepare Kimchi

Mix tempura batter with water according to package instructions. Heat vegetable oil in a deep pan. Dip mixed vegetables in batter and fry until golden brown. Drain on paper towels.

Make Vegetable Tempura

If using frozen spring rolls, follow package instructions for cooking (usually deep-frying or baking).

Cook Spring Rolls

Cook rice according to package instructions and keep warm.

Prepare Steamed Rice

Arrange California rolls, kimchi, vegetable tempura, steamed rice, and spring rolls in a bento box. Serve with soy sauce, salad greens, and a side of soup.

Sushi Rice

Rice Vinegar

Nori Sheets

Crab Stick

Kimchi

Mixed Vegetables (Carrot, Zucchini, Bell Pepper)

Tempura Batter Mix

Water (for batter)

Vegetable Oil (for frying)

Spring Rolls (frozen or homemade)

Salad Greens

Soup (Miso or any preferred broth)

Rinse sushi rice under cold water until water runs clear. Cook rice according to package instructions, then mix with rice vinegar, sugar, and salt. Allow to cool.

Slice avocado and cucumber into thin strips.

Prepare Fillings

Place a nori sheet on a bamboo mat, spread a thin layer of sushi rice, add crab, avocado, and cucumber, then roll tightly.

Roll Sushi

Slice the roll into 8 pieces using a sharp knife.

Cut Rolls

In a pot, bring dashi stock to a simmer. Add miso paste, stirring until dissolved. Add tofu and green onions, simmer for a few minutes.

Form small oval shapes with sushi rice. Place a slice of fresh fish on top of each rice shape. Add wasabi if desired.